Sunday, October 3, 2010
Marshmallow Crunch Brownies
So at this point it's fairly obvious that Dennis loves chocolate and marshmallows. So a recipe that combines those flavors with brownies and peanut butter gives you (in my opinion) a pretty perfect dessert.
This is another recipe that called for espresso powder to make the chocolate flavor just a bit more intense. It also originally called for bittersweet chocolate in the brownies and milk chocolate for the crispy topping. I just subbed in semi-sweet chocolate for both. Pretty much anytime a recipe calls for milk chocolate I'll use a darker chocolate in its place.
Everyone loved these. The contrasting textures (chewy brownie base, crunchy Rice Krispie topping) and chocolate/peanut butter flavor combination makes them hard to beat.
Marshmallow Crunch Brownie Bars (Adapted from Culinary in the Desert)
For the brownie layer
4 ounces unsweetened chocolate
11 tablespoons (about 2/3 cup) unsalted butter
7.5 ounces (about 1 1/4 cups) chopped semi-sweet chocolate, divided
1/2 teaspoon instant espresso powder
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
2 cups granulated sugar
2 teaspoons vanilla
For the topping
10.5 ounces miniature marshmallows
9 ounces (about 1 1/2 cups) chopped semi-sweet chocolate
1 cup smooth peanut butter (to measure the peanut butter you can spray the measuring cup with cooking spray and the peanut butter will slide right out)
1 tablespoon unsalted butter
1 1/2 cups Rice Krispies cereal
To prepare the brownies
Preheat the oven to 350 degrees.
In a medium saucepan, add unsweetened chocolate, butter and 4.5 ounces (about 3/4 cup) semi-sweet chocolate - melt over medium-low heat, stirring occasionally, until smooth. Remove from the heat, stir in espresso powder and set aside to cool for 5 minutes
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl , whisk together eggs. Whisk in sugar and vanilla until well combined. Gradually add melted chocolate mixture, stirring until combined and smooth. Add dry ingredients and stir just until combined - fold in remaining 3 ounces (1/2 cup) bittersweet chocolate.
Scoop batter into a 9" x 13" baking pan coated with nonstick spray, smoothing the top with a spatula. Place into the oven and bake until a toothpick placed near the corner of the pan comes out with moist crumbs attached, about 25 to 30 minutes. Remove from the oven and immediately scatter the marshmallows evenly over the top. Place pan back into the oven to soften the marshmallows, about 3 more minutes.
To prepare the topping
Meanwhile, in a medium saucepan, add semi-sweet chocolate, peanut butter and butter - heat over low heat, stirring, until smooth and combined. Remove from the heat and stir in Rice Krispies until thoroughly coated. Set aside and allow to cool for 3 to 5 minutes. Spread mixture evenly over the marshmallow layer on top of the brownies. Place pan into the refrigerator and chill until firm before cutting.
Makes about 24 bars.
Posted by Michelle at 2:57 PM